Can't find young ginger? Use old ginger to make this piquant Pickled Ginger. Great with strongly flavored foods and much better than the store bought stuff. | MalaysianChineseKitchen.com

Pickled Ginger

Can't find young ginger? Use old ginger to make this piquant Pickled Ginger. Great with strongly flavored foods and much better than the store bought stuff.
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Prep Time: 25 minutes
Cook Time: 3 minutes
Total Time: 28 minutes
Course: Side Dish
Cuisine: Chinese
Servings: 24
Calories: 20kcal
Author: Linda Ooi

INGREDIENTS

  • 12 oz ginger (340g)
  • 1 cup rice vinegar (240ml)
  • ΒΌ cup sugar (55g)
  • 1 tsp kosher salt / coarse salt

INSTRUCTIONS

  • Peel or scrape ginger with a paring knife. Using a mandolin, slice ginger as thinly as possible (no thicker than 1/16th inch).
  • Fill a medium size saucepan half full with water. Bring it to a boil. Scald ginger for 20 to 30 seconds. Remove with a metal strainer into sterilized jars.
  • Combine rice vinegar, sugar, and kosher salt in a small saucepan over medium heat. Stir until sugar and salt dissolve. Let it come to a boil, and then turn off heat.
  • Pour vinegar mixture into the jar to completely cover the ginger. Place the lid on and allow it to cool completely before transferring to the refrigerator.
  • Pickled ginger may be eaten in 2 to 3 days. Keep refrigerated for 2 to 3 months.

VIDEO

NUTRITION

Calories: 20kcal
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